Monday, February 9

Fight February with Blood Oranges

It's February, and the weather is pretty miserable. There are cold fronts, snow storms, dense fog, and freezing rain blanketing various parts of the country.

Fortunately, I've got just the pick-me-up for you: blood oranges. From their blushed rind to their scarlet flesh to their tangy flavor, blood oranges are among the most dazzling of citrus fruits. Since their season runs from December to April, they're also at their peak right now.

So grab your scarves, rain boats, and winter coats, and get to the market today to purchase some blood oranges. Though there are three types sold in the U.S. -- moro, tarocco, and sanguinello -- you'll likely find moros in your supermarket since they're the most common blood oranges sold here.

Moros have a bright orange rind with a rose blush and deep crimson flesh. When you pierce into the flesh, you will see instantly why they're called blood, or sanguine, oranges. Anthocyanin, the same chemical that makes blueberries blue, gives the flesh their characteristic bloody color, which can range from pale scarlet to deep magenta, depending on the variety and stage of maturation. They're also packed with health-promoting antioxidants, vitamin C, fiber, and potassium, so they may even help ward off a February cold.

If you've never had a blood orange, then expect to be wowed. Like their appearance, their flavor is singular: the initial bite tastes like a subtly sweet orange infused with tangy red grapefruit; then slowly and deliciously, you experience, hints of sparkling cherries and sweet-tart raspberries.

Though blood oranges are grown in Mediterranean climates such as Italy, Spain, and California, you can savor them no matter where you live. With their rising popularity over the past several years, they are being sold in most U.S. organic markets and general supermarkets and can even be ordered online.

So treat yourself this February to some fresh blood oranges. Who knows, you may just forget all about those 5 inches of snow that need to be shoveled off of the driveway.

Tilapia with Zesty Blood Orange and Mango Salsa

Seafood and citrus wed beautifully. This vibrant and tangy blood orange and mango salsa brings out the best in pan-seared tilapia or any of several types of seafood, including halibut, cod, or shrimp.
Makes 4 servings

I suggest adding the diced avocado just prior to serving the salsa to prevent it from being stained red by the blood oranges.

Heat olive oil in a large skillet over medium-high heat. Season both sides of fish with salt and pepper. Add fish to the pan; sauté until lightly browned and crisp on the outside and opaque on the inside, about 4-5 minutes per side. Place fish on a plate and top with a spoonful of salsa. Garnish with additional fresh herbs, if desired, and serve immediately.

Serving suggestion: Serve tilapia over a bed of whole wheat couscous with a side of steamed snow peas dressed with lemon juice and a splash of soy sauce.

Want to learn more about the history of blood oranges and how to cook with them? Then check out my latest NPR Kitchen Window article, "Blood Oranges: Change You Can Believe In." There you will find the following four recipes: Blood Orange and Mango Breakfast Parfaits, Wild Arugula, Blood Orange, and Prosciutto Salad, Mahi-Mahi with Blood Orange and Avocado Salsa, and Blood Orange Compote.

Also if you're looking for more healthy recipes, then check out GoHealthyGoFit, a great web site devoted to healthy living. Andrew, who runs the site, recently asked me to contribute a couple of healthy recipes, which you can check out here.

53 comments:

I've been hearing an awful lot of blogger buzz about these blood oranges! Your recipe sold me though. I'm thinking it would also be good with black beans instead of tilapia. I'm all about spending less money on groceries this month! :-)

Exactly what I needed to get me out of my winter doldrums! I've been in a soup/stew rut -- thanks for reminding me that you can (and should!) be eating beautiful and colorful food even if it is the dead of winter.

I've been a while in the US but still haven't encountered blood oranges-- but you can be sure I'll look out for them now! The dish looks deelicious! (It helps that tilapia's one of my favorite fishes :)

What a fresh and delightful photo! Looks like spring is around the corner. From the looks of your photo anyway, not from looking outside at the weather! Love the idea of the citrus mango salsa. Beautiful!

Beautiful picture! I read about your blog through an interview in the College Hill Independent. It just so happens that our dining hall has been serving blood oranges of late--I've laid in a small supply.

What beuatiful oranges you have photographed! And your dish sounds delicious and healthy too! I have never heard of tilapia - this is the second new food I have learned about in the past hour. Food blogging is educational as well as fun ;)

I am so seriously addicted to these it isn't funny. I've made jelly, marmalade, granita, salads, spiced compote...and probably eaten more in the middle of the night than I care to admit. I just topped a chocolate cake with honeyed blood oranges today.

They're rather expensive (at least in the Midwest) but they retain their colour so beautifully when canned, it *almost* justifies the cost. I tried reasoning that fifty dollars worth of oranges is a small price to pay for not getting scurvy, but I don't think my husband is convinced.

By the way-we had your pea and saffron pasta last weekend and the whole family is worshiping your genius.The wee one declared it the best food he's ever eaten.

Oh, you are so lucky that blood oranges are freely available in supermarkets... here in London (just across the channel from where they bloody grow!) they are speciality items at expensive markets only :( I always gorge on them if I am in Europe at the right time... This recipe looks wonderfully simple - I love fruity salsas with fish.